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The flagship mezcal of El Buho’s line, the espadin has a light roast and smoke to its nose. Medium in body with pronounced notes of caramel, red apple and coffee, this espadin is perfect for cocktails or enjoyed on its own. In Santiago Matatlan, Oaxaca, the Espadin are roasted in a stone pit fire for a week and crushed by horse on a tohona stone mill. Double distilled in a 5th-generation copper still, drip by drip. Bottled by hand in rustic glass.